Details

Grapeseed

4865 Cordell Ave.
Bethesda, MD 20814

301-986-9592

Neighborhood: Bethesda/Glen Echo

Cuisines: Modern, American

Opening Hours:
Open Monday through Saturday 5 to close. Closed Sunday.

Wheelchair Accessible: Yes

Nearby Metro Stops: Bethesda

Price Range: Expensive

Noise Level: Chatty

Reservations: Recommended

Website: http://www.grapeseedbistro.com

Best Dishes:
Roasted piquillo pepper with goat cheese; fried oysters in beurre blanc; smoked trout with pears and crème fraîche; mushroom fricassee; calamari with chorizo and lemon; lobster in caramel sauce; roasted balsamic chicken; grilled quail; braised short ribs;

Special Features: Wheelchair Accessible, Kid Friendly, Valet Parking Available, Party Space, Good for Groups

Scene: Food Specials

Happy Hour Details:
Monday through Friday 5 to 7 $5 appetizers, $5 select wines and premium rail cocktails.

Happy Hour Days: Mondays, Tuesdays, Wednesdays, Thursdays, Fridays

Grapeseed

A sunny, sophisticated wine bar and bistro.

From January 2006 100 Very Best Restaurants

THE SCENE. A little bit of Napa comes to Bethesda in this airy wine bar/bistro done in pale woods with hits of plum and burgundy. In fair weather the front windows open to the street. When cold winds blow, it's cozy inside at the wine bar and in the intimate dining room. Popular with longtime oenophiles as well as the young and trendy.

WHAT YOU'LL LOVE. The anything-goes menu of beginnings, middles, and ends. Wines also can be had every which way--by the glass, in flights, half pours, half bottles, and bottles.

WHAT YOU WON'T. Chef Jeff Heineman's approach to comfort cuisine--i.e., seasonally based dishes and a penchant for toying with flavors--means some plates might not be ready for prime time.

BEST DISHES. Steamed mussels with tomatoes, garlic, and wine; crunchy cornmeal-fried oysters with bacon beurre blanc; goat-cheese mousse with hazelnuts; braised veal cheeks, lent a jolt of sweetness from grapes and balsamic vinegar; fried chicken and waffles with a sherry-vinegar bourbon sauce standing in for maple syrup; autumnal pumpkin panna cotta.